I made it for my first time and I used my "Mrs. Anderson's pie crust bag" for the first time which was very useful and I think I am a fan of this kitchen gadget although the larger bag (I used the 11") would have been better. I also used a heart shaped cookie cutter as a part of a nesting set that I received from my mom's good friend, Pat Barkett.
The pastry seems a bit tricky. I used less ice water and definitely had to chill it longer than 1 hour. I also didn't make mine as pretty as my mom. She used smaller than a 3" heart. She did multiple overlapping 1.5" (?) hearts and it looked gorgeous.
Fresh Raspberry Pie
Pastry
2 1/2 cups all purpose flour
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup chilled unsalted butter, cut into pieces
1/2 cup chilled solid vegetable shortening, cut into pieces
6 TB (about) ice water
Filling
1 1/3 cups plus 1 TB sugar
7 TB cornstarch
1 TB grated lemon peel
6 cups fresh raspberries
1/8 tsp ground cinnamon
For Pastry: Blend first 4 ingredients in food processor. Add butter and shortening and cut in using "pulse" until mixture resembles coarse meal. Blend in enough ice water to form moist clumps. Gather dough into ball and divide in half. Flatten each piece into a disk. Wrap in plastic and chill for at least 1 hour or overnight.
For Filling: Mix 1 1/3 cups sugar, cornstarch, and lemon peel in largebowl. Add berries and toss to combine.
Preheat oven to 375F.
Roll out 1 dough piece on lightly floured surface to 12 inch round. Transfer dough to 9 inch round glass pie dish with 1 1/4 inch sides; trim edges.
Roll out 1 dough piece on lightly floured surface to thickness of 1/8 inch. Using 3-inch heart-shaped coolie cutter, cut dough into hearts. Gather scraps, rerol and cut out more hearts. Spoon filling into pie. Brush edge of pastry with water. Slightly overlap hearts around edge of pie, tips pointing toward center. Repeat with remaining hearts, arranging in rings and covering top of pie but leaving space between rings for steam to escape. using wooden skewer, carefully pierce hole in center of each heart.
Place pie on cookie sheet. Bake until top is golden brown and juices bubble, about 1 hour. Transfer pie to rack. Mix remaining 1 TB sugar and cinnamon in small bowl. Sprinkle over pie. Cool before serving.
